Veggie Pockets Recipe

These were done on a whim. The idea came into my head and I thought why not? It didn't come out too bad at all. Here's the recipe for these delicious veggie pockets. Sorry about the lighting. I was still learning how to use my new camera.

Veggie Pockets

Veggie Pockets

1 pita bread dough recipe or biscuit dough recipe

2 carrot

1/4 cabbage

1 green pepper

1/2 onion

3 cloves garlic

Sea salt

Coconut oil/Olive oil

Method

Grate onion and garlic. Chop cabbage and slice onion and green pepper.  Saute onion in coconut oil/olive oil until translucent. Add vegetables and garlic with a bit of sea salt. Stir and keep sauteeing until vegetables are 3/4 done. Turn off heat. Turn the oven on to about 350 degrees Fahrenheit. Take portions of the dough and form into balls. Roll out the balls very flat but not too thin that the veggie mixture will leak through.  Place a spoonful of the veggie mixture in the center. Fold one end of the dough over and secure it by using a wet fork and pressing it into the ends of the dough all around.  Place on a greased baking sheet. Bake for about 10 minutes or until the pockets are golden brown in color. Serve and enjoy!

From my kitchen to yours. Bon appetit!(Happy eating!)
Jenn
If you have a question on vegetarian eating that you would like me to answer then fill in this short form to submit your question. I'll answer in an Ask Jenn video on Wednesdays.

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.
For God's Glory!

Breakfast Ideas

Welcome to our 2nd edition of breakfast ideas. A showcase of breakfasts we've eaten as a family to help trigger ideas for your own vegetarian breakfasts. Feel free to share your breakfasts in the comments as well so I could get some ideas too. 

Some of the pictures are from quite some time ago so please excuse any dark or poor quality ones in there. In cases where the recipe is available I've linked the caption below the picture in red to the recipe so you can click it to get the recipe. Enjoy!

Scrambled eggs, Carrot and Green Bell Pepper Saute and Wholewheat Plait Bread

Breadfruit, Tuna, Avocado

Sauteed Christophene (Chayote), Lettuce and Tomato

Wholewheat bread, Avocado Pizza, Boiled Egg, Banana Coconut Muffin

Breadfruit, fish eggs in coconut milk, tomato avocado salad

Scrambled eggs, Avocado, Mango and Papaya(Pawpaw)

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Breakfast Ideas

Here is Breakfast Showcase #1. These are some of the breakfasts we've had. Like I wrote in the 30 Day Nature Isle Recipe Marathon Wrap Up, these are to help trigger ideas as to how you can incorporate more vegetables into your breakfast meal. Some of the pictures are not recent so the picture quality is not as good as others.  In cases where the recipe is available I've linked the caption below the picture to the recipe so you can click it to get the recipe. Enjoy!

White Cabbage, Red Cabbage & Avocado Salad with Raw ripe plantains and sardines

Pumpkin & Christophene with fish, avocado & crackers

Pita Bread with Bok Choy(Chinese Cabbage) & Tomato Saute

Sesame Tuna with Lettuce & Tomato Salad

Lettuce & Plantain Salad with mackerel and Sorrel Muffins

Sauteed cabbage, scrambled eggs, ripe papaya and avocado

It is very simple to add more vegetables and fruits into your eating plan. Hope you enjoyed this first glimpse into our breakfast table.  Why don't you go ahead and share some of your own breakfasts in the comments. It would help trigger some ideas for me too.


Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Bell Pepper Omelet served with Tomatoes and Parsley

The 9th recipe in our 30 Day Nature Isle Recipe Marathon is a breakfast idea but can also be had as part of a brunch, light lunch or even supper.  Serve with some wholewheat bread or potatoes if you're cooking gluten free and tada!

Omelet served with Tomatoes and Parsley

2 eggs

1/4 red bell pepper

1/4 green bell pepper

1 sprig parsley

1 tomato

1/4 onion

1 clove garlic

Coconut oil/Olive oil

Sea salt

Method

Chop bell peppers and onion and set aside.  Beat eggs and add the vegetables in with some sea salt. Grate the garlic and stir into egg mixture as well.  Heat oil in a pan or skillet.  Pour in some of the egg mixture and flip when bottom side is cooked.  While the omelet is cooking, roughly chop the parsley and cut the tomatoes into chunks.  When both sides of the omelet are cooked, remove from the pan to a plate and repeat the process of pouring the egg mixture in until all the egg mixture is done.  When serving sprinkle the parsley and add the tomatoes liberally on the top of the omelet.

Enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Carrot and Green Bell Pepper Saute

This is the 7th recipe in our 30 Day Nature Isle Recipe Marathon.

Carrot and Green Bell Pepper Saute

1 green bell pepper

2 carrots

1/2 onion

Sea salt

Coconut oil/Olive oil

Method

Wash and cut green bell pepper in half.  Slice and set aside.  Clean and grate carrots.  Slice onion in thin slices.  Heat oil in pan or skillet and add onion.  Saute until onions are translucent.  Add carrots, bell pepper and salt.  Saute for about 2-3 minutes.  

Serve and enjoy!

 
Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.

Christophene and Red Bell Pepper Dish

This is the 3rd recipe in our 30 Day Nature Isle Recipe Marathon.

Christophene and Red Bell Pepper Dish

1 christophene
1 red bell pepper (sliced)
½ onion
1 clove garlic
Sea salt
2 tbsp coconut/olive oil

Method 
Peel and slice christophene. Sauté the garlic and onion in the oil. Add christophene and water. Cover and let christophene cook. When christophene is done, add salt and red bell pepper, mix together and let cook for another 30 seconds.  Serve and enjoy!

Tweet

Visit and like the Fruitful Vine Facebook Page for even more articles and links on healthy living.